3 Tbsp extra virgin olive oil
125g chorizo, finely diced
6 skinless chicken thigh cutlets
Sea-salt flakes and freshly ground black pepper, to season
2 sticks celery, cut into 1cm-thick slices
1 red capsicum, diced into 1cm cubes
1 carrot, diced into 1cm cubes
1 red onion, finely chopped
2 cloves garlic, smashed
HERBS AND SPICES
6 sprigs coriander, roots, stalks and leaves all finely chopped
1 Tbsp smoked paprika
1 tsp dried oregano
2 Tbsp tomato paste
Finely grated zest and juice of 1 lime
400g can chickpeas, drained, rinsed
Dried chilli flakes
Natural corn chips
Heat 1 Tbsp of the oil in a large, wide heavy-based saucepan over a mediumhigh heat. Add veg and chorizo. Cook, stirring occasionally, for 8 minutes or until veg is just tender and chorizo is lightly browned. Transfer to a bowl and set aside.
To same pan, add remaining oil. Once hot, add chicken and cook, turning once, for 5 minutes or until lightly browned on the outside. (Chicken will not be cooked through at this time.)
Return vegetables to pan.
Add herbs and spices.
Pour in liquid.
Cover with lid and cook over a medium heat until simmering.
Reduce heat to low and simmer gently, still covered, for 1½ hours or until chicken is fall-apart tender.
Remove pan from heat. Remove and transfer chicken to a chopping board. Set aside for 10 minutes to cool.
When cool enough to handle, shred chicken meat off the bone. Discard bones. Finely chop chicken.
Return pan to a low heat. Add chicken.
Stir in additions. Bring to a simmer and cook for 15 minutes.
Ladle into serving bowls. Serve topped with garnish.